Best 20 Vinegar Pie Recipes

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Vinegar pie is a sweet and tangy dessert with a rich history dating back to the Middle Ages. It is believed to have originated in England, where it was traditionally made with vinegar, sugar, spices, and sometimes fruit. Over time, the recipe spread to other parts of Europe and eventually to the Americas, where it became a popular dish in the Appalachian Mountains. Today, vinegar pie is still enjoyed in many parts of the world, and there are many different variations of the recipe. Some common ingredients include vinegar, sugar, eggs, butter, flour, and spices such as cinnamon, nutmeg, and ginger. Some recipes also call for the addition of fruit, such as apples, raisins, or cranberries. Vinegar pie can be served warm or cold, and it is often topped with whipped cream or ice cream. If you're looking for a unique and delicious dessert, vinegar pie is definitely worth trying.

This article provides three different recipes for vinegar pie. The first recipe is for a classic vinegar pie made with vinegar, sugar, eggs, butter, flour, and spices. The second recipe is for a chocolate vinegar pie, which adds cocoa powder and chocolate chips to the batter. The third recipe is for a Dutch vinegar pie, which uses a streusel topping made with flour, butter, and sugar. All three recipes are easy to follow and result in a delicious and memorable dessert.

Let's cook with our recipes!

VINEGAR PIE



Vinegar Pie image

For an adventure in taste, this pie is the way to go. It is very inexpensive and will surprise you with its unique taste!-Dora Williams, Laingsburg, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 6

4 large eggs
1-1/2 cups sugar
1/4 cup butter, melted
1-1/2 tablespoons cider or white vinegar
1 teaspoon vanilla extract
1 unbaked pie shell (9 inches)

Steps:

  • Preheat oven to 350°. In a large bowl, combine eggs, sugar, butter, vinegar and vanilla. Mix well. Pour into pie shell. Bake at 350° for 45-50 minutes.

Nutrition Facts : Calories 354 calories, Fat 15g fat (7g saturated fat), Cholesterol 127mg cholesterol, Sodium 190mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

VINEGAR PIE CRUST



Vinegar Pie Crust image

This goes with the Vinegar Pie its the crust that is used to make the Vinegar Pie taste better . And its the Crust that my greatgrandmother used to make her so good .

Provided by MomaJean

Categories     Pie

Time 20m

Yield 4 crusts, 24 serving(s)

Number Of Ingredients 6

3 cups flour
1 1/4 cups shortening
1 teaspoon salt
1 egg
5 1/2 tablespoons water
1 teaspoon vinegar

Steps:

  • Work flour, shortening and salt until very fine.
  • Beat egg, water and vinegar together.
  • Make a little well in the mixture, add liquid and blend.
  • This recipe makes four one-crust pies.
  • This goes with the Vinegar Pie Recipe too and this is the crust recipe that my greatgrandmother used to make hers with.
  • And its really swell too.

FLAKY VINEGAR EGG PIE CRUST



Flaky Vinegar Egg Pie Crust image

This goes back many years it is one of the better pie pastry recipes, the vinegar and the egg works magic to create a flakey easy to work with pastry! :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 15m

Yield 1-2 pie crusts

Number Of Ingredients 6

1 egg
3 cups flour
3/4 teaspoon salt (can use 1 teaspoon)
1 1/2 cups cold vegetable shortening or 1 1/2 cups lard
1 tablespoon vinegar
5 tablespoons very cold water

Steps:

  • In a bowl, mix together the salt and flour.
  • With a pastry blender, cut in cold shortening until the size of peas.
  • In a small cup, beat egg with a fork, add in the vinegar and water; whisk until well blended.
  • Add the water/egg mixture gradually to the flour mixture.
  • Shape into ball.
  • Refrigerate 1 or more hours.
  • Roll out dough, use for 2 (8" pie crust) OR 1 large deep dish pie crusts.

VINEGAR & BUTTER PIE CRUST



Vinegar & Butter Pie Crust image

I am the worst pie crust maker. I about gave up until I tried this recipe. Now even I can bake a homemade pie. Timesaver: Keep extra dough frozen until ready to use. Allow 2 days to thaw in refrigerator.

Provided by children from A to Z

Categories     Dessert

Time 1h5m

Yield 2 pies

Number Of Ingredients 7

4 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon sugar
1 3/4 cups cold unsalted butter, cut into small pieces
1 tablespoon white vinegar
1 extra large egg
1/2 cup ice water

Steps:

  • Combine the flour, salt and sugar in a large bowl.
  • Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal.
  • Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined.
  • Transfer to a clean work surface, and gently press to form a dough.
  • Divide dough into 4 equal parts.
  • Shape each into a ball, flatten slightly to form a disk, and wrap in plastic.
  • Chill for at least 1 hour.
  • Roll out disk on lightly floured surface to 1/8" thickness.
  • Transfer to to a 9in. pie plate, fill with fruit. Roll second disk top with top crust, crimp edge.
  • Bake at 375 degrees for 50 minute.

Nutrition Facts : Calories 2395.8, Fat 165.9, SaturatedFat 103.2, Cholesterol 520, Sodium 936.6, Carbohydrate 197.4, Fiber 6.8, Sugar 7.2, Protein 30.6

OLD FASHIONED VINEGAR PIE



Old Fashioned Vinegar Pie image

Make and share this Old Fashioned Vinegar Pie recipe from Food.com.

Provided by marycate

Categories     Pie

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1 prebaked pie shell
3 eggs
3 tablespoons butter
2 tablespoons vinegar
1 1/2 cups hot water
3/4 cup sugar
1/2 cup flour
1 pinch salt
3/4 cup chopped toasted walnuts or 3/4 cup pecans, etc

Steps:

  • Combine sugar, flour, and salt in medium bowl.
  • Beat eggs until very light, then add butter, vinegar, and hot water.
  • Add dry ingredients and blend well.
  • Cook over double boiler, stirring constantly until thick.
  • Add 1/2 cup nuts.
  • Pour into pie shell and sprinkle with remaining nuts.
  • Supposed to be "one of the most delicious pies".

PERFECT PIE CRUST (WITH EGG & VINEGAR) RECIPE - (3.7/5)



Perfect Pie Crust (With Egg & Vinegar) Recipe - (3.7/5) image

Provided by Foodiewife

Number Of Ingredients 6

1 1/2 cup Crisco vegetable shortening
3 cups all-purpose flour
1 whole egg
5 tablespoons cold water
1 tablespoon white vinegar
1 teaspoon salt

Steps:

  • In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated. Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Zip Loc bag. Using a rolling pin, slightly flatten each ball of dough (about 1/- inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it's still a good idea to put in the freezer for about 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it's a bit too moist.) If the dough is sticking to the counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it's about 1/2 inch larger in diameter than your pie pan. With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

PIONEER VINEGAR PIE



Pioneer Vinegar Pie image

Packing all of the comforting flavors of apple pie without any of the fruit, this pioneer pie harkens back to a time when produce was scarce but ingenuity was in full supply. This dessert gets its apple-pie-like flavor from cider vinegar and warming spices like ginger, cinnamon, and nutmeg. Serve this comforting (and pantry-friendly!) dish warm, with a scoop of vanilla ice cream on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h25m

Yield Makes one 9-inch pie

Number Of Ingredients 13

Test-Kitchen Piecrust
2 tablespoons all-purpose flour, plus more for surface
2 tablespoons unsalted butter
1/2 cup light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/6 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 tablespoons apple cider vinegar
1 cup plus 1 teaspoon water, divided
3 large eggs, divided
1 tablespoon turbinado sugar or sanding sugar
Vanilla ice cream, for serving

Steps:

  • Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge of dough to rim. Roll out remaining disk of dough to a 12-inch round. Transfer to a parchment-lined baking sheet, and refrigerate, along with dough in pie plate, until firm, about 1 hour.
  • Preheat oven to 350°F. Melt butter in a bowl set over a saucepan of simmering water; remove from heat. Whisk in brown sugar, flour, spices, salt, vinegar, and 1 cup water. Lightly beat 2 eggs, and whisk into mixture. Return bowl to pan of simmering water, and cook, stirring often, until mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. Remove from heat, and let cool to room temperature, about 20 minutes, stirring occasionally.
  • Pour filling into crust, and place top crust over filling. Trim excess, leaving a 1/2-inch overhang. Fold under bottom crust. Press to seal, and crimp as desired. Beat remaining egg with remaining teaspoon water; brush top of pie with egg wash, and sprinkle with turbinado sugar. Use a sharp knife to slash 6 vents radiating out from center of pie. Bake pie until golden and surface has puffed, about 45 minutes. Let cool on a wire rack 45 minutes. Serve slightly warm with ice cream.

AMISH VINEGAR PIE



Amish Vinegar Pie image

This pie is opaque, quivery and spicy and the taste of vinegar is not overly pronounced. If you did not know it contained vinegar. I don't think you would guess. I love to serve this pie to guests and watch the look on their face when I mention the ingredients.

Provided by grandma2969

Categories     Pie

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 large egg yolks
4 tablespoons all-purpose flour
1 cup brown sugar, packed
1/8 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon mace
1/4 cup cider vinegar
2 cups warm water
1/4 cup butter, softened
1 (9 inch) baked pie crusts
3 large egg whites
1/4 teaspoon salt
1 teaspoon cider vinegar
6 tablespoons granulated sugar
1 1/2 teaspoons cornstarch

Steps:

  • In the top of a double boiler, beat the egg yolks, well.
  • Combine the flour, sugar, salt and spices and blend into the egg yolks.
  • Add the vinegar and mix and then add the warm water.
  • Simmer over boiling water for 25 minutes or until the mixture is thickened -- the water should just reach the bottom of the top pan.
  • Stir in the butter and cool slightly, about 15-20 minutes, without stirring.
  • Pour the warm filling into the baked shell.set aside to cool.
  • Preheat the oven to 325°F.
  • In a large mixing bowl, beat together the egg whites, salt and vinegar until soft peaks form.
  • Gradually add the sugar, 1 tbsp at a time, continue beating until stiff peaks form.
  • Sprinkle in the cornstarch just before the beating is completed. The peaks should not topple over when the beater is raised.
  • Spread the meringue over the filling all the way to the edge of the pastry.
  • Bake for 5-8 minutes, or until the meringue is golden brown.
  • Cool the pie completely and then refrigerate.

GRANDMA PRUIT'S VINEGAR PIE



Grandma Pruit's Vinegar Pie image

This historic pie has been in our family for many generations and is always served at our get-togethers.-Suzette Pruit, Houston, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 8 servings.

Number Of Ingredients 7

2 cups sugar
3 tablespoons all-purpose flour
1/4 to 1/2 teaspoon ground nutmeg
Pastry for double-crust pie
1/2 cup butter, cubed
2/3 cup white vinegar
1 quart hot water

Steps:

  • Preheat oven to 450°. Whisk together sugar, flour and nutmeg; set aside. On a lightly floured surface, roll one-third of pie dough to a 1/8-in.-thick circle; cut into 2x1-in. strips. Layer a deep 12-in. enamel-coated cast-iron skillet or ovenproof casserole with half the strips; sprinkle with half the sugar mixture. Dot with half the butter. Repeat sugar and butter layers., Roll remaining two-thirds of pie dough to a 1/8-in.-thick circle. Place over filling, pressing against sides of skillet or casserole. Cut a slit in top. Add vinegar to hot water; slowly pour vinegar mixture through slit. Liquid may bubble up through crust; this is normal. To catch spills, line an oven rack with foil., Bake until crust is golden brown, about 1 hour. Cover edge loosely with foil during the last 15-20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Nutrition Facts : Calories 545 calories, Fat 25g fat (13g saturated fat), Cholesterol 41mg cholesterol, Sodium 316mg sodium, Carbohydrate 78g carbohydrate (50g sugars, Fiber 0 fiber), Protein 2g protein.

VINEGAR PIE



Vinegar Pie image

Provided by Food Network

Categories     dessert

Time 5h15m

Yield 1 (9-inch) pie or 9 1/2-inch tart

Number Of Ingredients 10

3 tablespoons cornstarch
3/4 cup light cream
6 large egg yolks
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups water
1 1/2 cups sugar
3/4 cup balsamic vinegar
6 tablespoons unsalted butter
1 prebaked 9-inch pie shell, recipe follows

Steps:

  • Serving Suggestion: Pint of fresh strawberries; or 1/2 pint raspberries or blackberries, for garnish
  • In a medium bowl, whisk the cornstarch into the cream. Let rest for 1 minute, then whisk again. Whisk in the yolks, eggs, and vanilla.
  • In a medium saucepan, bring the water, sugar, vinegar, and butter to a boil.
  • While whisking constantly, slowly drizzle the hot liquid into the egg mixture. Return to the saucepan and, while whisking constantly and scraping the bottom of the pot, cook until tiny bubbles boil up, about 10 seconds. Strain the curd into a bowl and let cool to room temperature. Spread the cooled filling in the pie shell, then refrigerate for 2 hours.
  • Decorate with berries, if you like.
  • Pie Shell:
  • 3 tablespoons solid vegetable shortening
  • 1 1/2 cups all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cut into pea-size bits
  • 2 to 3 tablespoons ice water
  • Nonstick vegetable spray, for coating pan
  • Between 2 sheets of waxed paper, flatten the shortening out to 1/8-inch thickness. With a butter knife, score it into 1/2-inch squares. Freeze for 30 minutes, until stiff.
  • Put the flour in a large bowl. Using an electric mixer, pastry blender, or your fingertips, work in the butter until the mixture resembles coarse meal. In the same manner, mix in the shortening squares. While sprinkling in the ice water, mix with your fingers just until the dough comes together in a ball. Pat it into a 3/4-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 2 hours, or overnight.
  • Set a rack in the middle of the oven and preheat to 400 degrees F.
  • Lightly coat a 9-inch pie pan with nonstick vegetable spray.
  • On a lightly floured surface, roll the dough into an 11 1/2-inch circle about 1/8 inch thick. Fit it into a 9-inch pie plate. Trim the dough, leaving about a 1-inch overhang, then fold the overhang under itself and decoratively crimp it against the rim of the plate. Prick the dough all over with a fork. Freeze for 20 minutes.
  • Line the pie shell with aluminum foil and weight down with dried beans or pie weights. Bake for 15 minutes. Remove the foil with the weights, lower the temperature to 350 degrees F and bake for 8 minutes longer, or until lightly tanned. Set on a rack to cool.
  • When lemons were out of season, or just too expensive, millions of bakers figured out how to make a tart "curd-style" pie filling with vinegar. Cheap and always available, it turned out to be just the right stuff for adding some pucker to a pie. Jerry Lewis (yes, that Jerry Lewis) often reminisced about the wonderful vinegar pie that his grandma used to bake.
  • O.K., this pie may sound a little...er, different, but don't be deterred. It was a real favorite a hundred years ago and if there ever was a pie that was deserving of re-discovery, this scrumptious old-time favorite is it. Of course Grandma Lewis didn't know about fancy-pant balsamic vinegar but that won't stop us from going upscale. Try it and get ready for a new-fangled flavor surprise. On its own, vinegar pie is truly amazing. Topped with fresh berries, it's the eighth wonder of the world.

VINEGAR PIE



Vinegar Pie image

Categories     Egg     Dessert     Bake     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

Flaky pastry dough
2 large eggs
1 cup sugar
1 tablespoon all-purpose flour
1 cup cold water
2 tablespoons cider vinegar
Cinnamon for dusting
Accompaniment: lightly sweetened whipped cream
Special Equipment
a 9- to 9 1/2-inch round fluted tart pan (1 inch deep) with removable bottom; pie weights or raw rice

Steps:

  • Make pie shell:
  • Roll out half of pastry dough (reserve remainder for another use) on a lightly floured surface with a floured rolling pin into a 12-inch round. Fit dough into tart pan and trim excess, leaving a 1/2-inch overhang. Fold overhang inward and press against side of pan to form a rim that extends 1/4 inch above pan. Prick bottom of shell all over with a fork and chill 15 minutes.
  • Preheat oven to 400°F.
  • Line shell with foil and fill with pie weights. Bake in middle of oven until edge is pale golden and sides are set, about 20 minutes. Remove weights and foil and bake shell until bottom is golden, 8 to 10 minutes more.
  • Make filling while shell bakes:
  • Whisk together eggs and 1/4 cup sugar in a bowl until blended well. Whisk together flour and remaining 3/4 cup sugar in a 1-quart heavy saucepan, then whisk in water and vinegar. Bring to a boil, whisking until sugar is dissolved. Add to egg mixture in a slow stream, whisking constantly.
  • Pour filling into saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until filling coats back of spoon and registers 175°F on an instant-read thermometer, 12 to 15 minutes. (Do not boil.) Immediately pour filling into a 2-cup glass measure. If pie shell is not ready, cover surface of filling with a round of wax paper.
  • Reduce oven temperature to 350°F, then pour hot filling into baked pie shell in middle of oven and cover rim of crust with a pie shield or foil (to prevent overbrowning). Bake pie until filling is set, 15 to 20 minutes, then cool completely in pan on a rack. Dust evenly with cinnamon.

FEATHERLIGHT VINEGAR PASTRY (GLUTEN-FREE PIE CRUST) RECIPE - (4.7/5)



Featherlight Vinegar Pastry (gluten-free pie crust) Recipe - (4.7/5) image

Provided by jtomlin622

Number Of Ingredients 9

2 1/4 cups Featherlight Mix (in Description)
1 rounded teaspoon xanthan gum
1/2 teaspoon salt
1 Tablespoon sugar (or to taste)
3/4 cup shortening
1 Tablespoon vinegar (white)
1 egg
4 Tablespoons ice water
Sweet rice flour for rolling (I used regular rice flour)

Steps:

  • In a medium bowl, blend the flour mix, xanthan gum, salt and sugar. Cut into the shortening until coarse crumbs form. In a small bowl, beat the vinegar and egg together with a fork. Add the ice water. Stir the wet ingredients into the dry ingredients with a fork and keep adding liquid until the dough forms a ball. Work a little with your hands to obtain a smooth texture. Cover and refrigerate for 30 minutes or more before rolling out. Divide the dough in half and roll out on sweet rice flour - covered waxed paper or plastic wrap. Use as much of the sweet rice flour as needed to work easily. Place in a pie tin. If using plastic wrap for easier handling, move it to the pie tin and invert the dough into the pan. Bake as directed for the filling used. For a baked crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450-degree oven for 10-12 minutes or until slightly browned. Cool before filling.

EASY PEASY MILK AND VINEGAR PIE CRUST



Easy Peasy Milk and Vinegar Pie Crust image

I lost the recipe for this pie crust and had to experiment with other recipes. None could even come close! Turns out my daughter had snitched my old recipe Binder..I got it back!! This pie crust is so flaky and so easy to roll out and ever oh so pliable..had it for over 35 years and still it is, at least to me, unsurpassed..

Provided by C S

Categories     Pies

Time 25m

Number Of Ingredients 5

2 c sifted organic flour
1 stick crisco
1- 2 pinch salt
1/3 c organic milk
2 Tbsp apple cider vinegar

Steps:

  • 1. In small bowl mix together milk and vinegar. Set aside.
  • 2. Bigger bowl mix flour, Crisco and salt.
  • 3. Add first mixture and knead dough. I find it easier to use my hands, but you do whatever.
  • 4. Dust counter with flour and knead the dough a little longer until it is smooth. Cover it and the rolling pin in flour as needed.
  • 5. ..and Voila!! Best and easiest pie crust..ever(:

VINEGAR PECAN PIE



Vinegar Pecan Pie image

The filling is not sickening sweet because there is no corn syrup. This recipe is requested by my family every year for Thanksgiving and Christmas.

Provided by Laura Manus

Categories     Desserts     Pies     Pecan Pie Recipes

Time 50m

Yield 8

Number Of Ingredients 7

¾ cup white sugar
½ cup margarine, softened
2 eggs
1 teaspoon vanilla extract
3 teaspoons white vinegar
¾ cup chopped pecans
1 prepared 8 inch pie crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.)
  • In a large bowl, mix together sugar and margarine. Stir in eggs, vanilla and vinegar. Stir in pecans. Pour into pie shell.
  • Bake in preheated oven for 45 minutes, or until top is lightly browned, and filling is set.

Nutrition Facts : Calories 334.2 calories, Carbohydrate 26.8 g, Cholesterol 46.5 mg, Fat 24.6 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 230.8 mg, Sugar 19.5 g

CHEROKEE OLD-FASHIONED VINEGAR PIE



Cherokee Old-Fashioned Vinegar Pie image

This recipe comes from a 1968 recipe book titled,"Favorite Recipes From Church of GOD Ladies". Each of the recipes has the ladies' name and home town and I will include this with the recipe and if you know or are related to this person, I would really like to know. The recipes I post from this cookbook are ones I have tried and...

Provided by Billie Neal

Categories     Pies

Number Of Ingredients 7

1 egg
1 c sugar
2 Tbsp flour
2 Tbsp vinegar
1 c water
1/2 tsp nutmeg
1 unbaked pie crust

Steps:

  • 1. Beat first 6 ingredients with mixer until well blended; pour into pie crust.
  • 2. Bake at 375 degrees for about 1 hour or until filling is firm.
  • 3. PERSONAL NOTE: This recipe comes from a Cherokee Indian Reservation, Cherokee, North Carolina. Mrs. James A. Hughes, Pres. Owltown Church of God LWWB Blairsville, Georgia

VINEGAR PIE



Vinegar pie image

This is a WW1/depression era recipe. The pie is very good and there is about nothing to it. Just a little of this and a little of that.

Provided by Stormy Stewart

Categories     Pies

Number Of Ingredients 11

2 Tbsp butter
1/2 c sugar
3 Tbsp flour
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp allspice
1/2 tsp salt
1 large egg
2 Tbsp vinegar
1 c water
1 unbaked pie shell

Steps:

  • 1. Cream butter and sugar. Add flour, spices, salt, egg, vinegar and water. Cook in top of double boiler until thick, stirring constantly. Heat oven to 350°F. Line 8-inch pie plate with pastry. Bake crust for 3 to 4 minutes. Pour hot filling into crust, and continue baking until crust is nicely browned. Cool thoroughly and serve plain or topped with a meringue or whipped cream topping.

GRAMMY BEC'S VINEGAR PIE



Grammy Bec's Vinegar Pie image

We tested the German Chocolate Vinegar Pie and, oh my, it was good. The base pie is rich and creamy. It only gets better when you add the chocolate, coconut, and pecans. They sent this pie over the top!

Provided by Gina Davis

Categories     Pies

Time 55m

Number Of Ingredients 7

1 unbaked pie shell (I make my own but use what you choose, just make sure it is thawed if frozen)
3 eggs
1 1/4 c sugar
1 tsp vanillia
2 Tbsp apple cider vinegar
2 Tbsp all-purpose flour
1 stick melted butter, salted (if you use unsalted, add a pinch of salt)

Steps:

  • 1. This is the best base pie I have ever used. I have had it plain or with raspberries and lemon curd, German chocolate style (the one I made today), drained fruit cocktail baked in it, strawberries, peaches, mango... about any fruit you can think of and every nut you can think of! Just plain is awesome on its own. Just so versatile and oh so good.
  • 2. Prepare pie crust making fresh or using refrigerated. If using frozen MAKE SURE IT IS THAWED. Also, make sure all the cracks are pressed together! LOL, I made a floater as my hubby called it the filling went under the crust and it floated all throughout the pie. It was still good but uggggggggggglllllllllllllllllyyyyyyyyyyyyyyyy!!
  • 3. Preheat oven to 350 degrees.
  • 4. In a medium mixing bowl, add 3 eggs and remove the roosters (the white stringy thing). BOTH my Grandmas always had me take out the roosters. They always said it makes shiny spots on the top of the pies. (I really think they just didn't like them, lol. But I always take them out.)
  • 5. To the eggs, add 1 1/4 cup sugar and whisk until sugar has dissolved.
  • 6. Add 1 teaspoon vanilla and whisk well.
  • 7. Add 2 tablespoons vinegar and again whisk well.
  • 8. Add 2 tablespoons all-purpose and mix very well until all flour is combined and no little lumps are in the mix.
  • 9. Add cooled melted butter (make sure it is cooled so you do not scramble your eggs).
  • 10. Mix well until every thing is really creamy looking.
  • 11. Pour into unbaked pie shell and bake for a plain vinegar pie or add anything you think you would like to it! If making a plain vinegar pie, bake at 350 for 40-45 minutes until set. This pie sets well so it should not shake and shimmy. Cool pie for at least 1 hour or longer. Top with anything you like. :)
  • 12. I made a German Chocolate Vinegar Pie today for my Hubby it is his fave! Make the recipe for ordinary vinegar pie and pour into unbaked pie shell. Then add 1/2 cup chocolate chips (use milk, semi-sweet or what you like).
  • 13. 1 cup of coconut flakes.
  • 14. Top with 1 cup chopped pecans.
  • 15. Bake at 350 degrees for 40 minutes (same as ordinary vinegar pie).
  • 16. Let pie cool for at least 1 hour or longer. Serve with a drizzle of caramel and a scoop of whipped topping.

RUBY'S VINEGAR PIE



Ruby's Vinegar Pie image

This is my aunt Ruby's recipe. It is remarkably easy, and delicious. Among my in-laws, Ruby is famous because of this recipe.

Provided by Vicki G.

Categories     Pie

Time 1h5m

Yield 1 pie

Number Of Ingredients 7

1 unbaked pie shell
3 eggs, beaten
1 1/2 cups sugar
2 tablespoons flour
2 tablespoons white vinegar
1 tablespoon vanilla
1/2 cup margarine, melted

Steps:

  • Preheat oven to 300 degrees F.
  • Mix all ingredients well.
  • Pour into unbaked pie shell.
  • Bake for 55-60 minutes.

APRIL FOOLS DAY NO LEMON PIE! WITH VINEGAR



APRIL FOOLS DAY NO LEMON PIE! with vinegar image

This recipe has been in my family for many years..sometimes we made it for a "April Fools Day" desert. It will really fool people, they are amazed when I tell them it is made with vinegar, and no lemon at all! I should have posted this days sooner for this day......Sorry. But please try it before next year. It really is a...

Provided by Nancy J. Patrykus

Categories     Pies

Time 55m

Number Of Ingredients 10

2 Tbsp butter
1/4 c sugar
3 eggs, separated
1/4 c flour
1/4 c water
1/4 c cider vinegar
1 Tbsp vanilla
your pastry recipe for a pie shell
optional : powdered sugar & a couple rasberries
dash of salt.

Steps:

  • 1. Stir butter do not melt, to soften, add sugar and beat well- mixed. Beat in egg yolks until light, add flour beating till all flour is mixed in. Combine water,vinegar and vanilla.add about 1/4 cup of the egg whites add all to mixture.
  • 2. Beat remaining egg whites with a dash of the salt, until peaks form Fold 1/4 of the whites into yolk mixture to lighten. Gently fold in remaining whites. Pour mixture into a 8 or 9 inch unbaked pie shell. Bake pie in a 425 oven for 10 minutes. Reduce heat to 350 and bake 30 minutes. Cool completely before cutting. Sprinkle with powdered sugar, and toss on a few raspberries for color.

VINEGAR PIE



VINEGAR PIE image

A favorite at our house, especially if we need a quick dessert! You never taste the vinegar....it taste like a lemon pie! Promise!

Provided by Debbie Brooks

Categories     Pies

Time 50m

Number Of Ingredients 6

1 stick butter or marg. (melted & cooled)
3 medium eggs
1 1/2 c sugar
2 Tbsp white vinegar
1 tsp vanilla flavoring
1 9 inch pie shell

Steps:

  • 1. Add all ingredients to cooled butter. Mix well and pour into uncooked pie shell. Cook for 10 minutes at 300 degrees, then increase the heat to 325 degrees and bake for 30 more minutes. Cool before slicing.

Tips:

  • Use fresh, ripe fruit. This will ensure that your pie has the best flavor.
  • Don't over-mix the dough. Over-mixing will make the dough tough.
  • Chill the dough before rolling it out. This will make it easier to work with.
  • Use a sharp knife to cut the fruit. This will help to prevent the fruit from tearing.
  • Don't overcook the pie. Overcooking will make the fruit mushy.
  • Let the pie cool completely before serving. This will allow the flavors to develop.

Conclusion:

Vinegar pie is a delicious and unique dessert that is perfect for any occasion. With its sweet and tangy flavor, it is sure to please everyone. So next time you are looking for a new dessert to try, give vinegar pie a try. You won't be disappointed!

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